Mississippi pot roast

[Igor]

Well, it was good, but I was not overly impressed.  I followed the rather simple recipe and cooked it on LOW for 8.5 hours.  What I ended up with was........well............pot roast.  I guess I am just old school, however I prefer doing roast, carrots, potatoes and onions all at the same time.  It was easy, though.......I will say that.  Prep time was about 5 minutes.

[Blacklab]

That’s to bad at least edible😉. We really enjoy it😉🥃🇺🇸

[Stein]

I have one going in the pot in two hours, our family are highly trained pot roast expert critics so we'll let you know tonight.  It's hard to resist throwing in a few bonus ingredients and I'm pretty sure the first time I ever consulted a recipe for pot roast.

[opdinkslayer]

My bride makes this & it’s pretty good but the gravy she makes with the drippings is the bomb!

[Buckmark]

Double the peppercinos and use and instapot or similar to pressure cook it (after browning it)
I don't like slow cookers personally

[highside74]

I'll give you 3 guesses for what we had for dinner tonight? First 2 don't count. 

[Buckhunter24]

Hey us too 

[highside74]

She started putting stiff out for the crockpot last night. She said bring in some elk for Mississippi Pot Roast. I was like, were you on hunting Washington? It was delicious.

[highside74]

And now I'm having homemade brownies with vanilla ice cream and watching Randy Newberg on the youtubes.

[Stein]

It was good, gravy was pretty dang awesome.  My wife said it’s the best she’s had.


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[Geoduck Duck Goose]

I'm a big fan of putting extra pepperoncinis in mine. Last time I made a Mississippi pot roast, I added some bacon grease in as well. Yeah, probably sounds gross. But boy... it was nice. 

[Rob]

Tried this out with game meat and it was outstanding! 

Did not have any pepperoncinis so i used some home grown jalapenos. 

Thanks for the post!

[Buckmark]

Had some left over in the freezer the other night that we took out, reheated with a little more aujus, put it inside some grilled crusty buns with giardiniera and then the aujus juice to dip in 

[Stein]

We're doing another one tomorrow, I think I'll try giving it a heavy sear first to get a bit more texture in the finished product.

[OutHouse]

Did this last night and added a few more pepperoncinis and added a little bit of Worcestershire. It was excellent. The peppers were medium heat which added just a hint of kick but almost unnoticeable. Everyone just sat and ate quietly. So I asked how it was and most nodded their heads and kept eating. Should have done a larger roast. It was a 3.5 pound chuck and there was no leftovers with five people eating.